Description
This one-pan skillet chicken enchilada dish is a quick and easy weeknight family style dinner. It’s full of veggies, lean protein, and is gluten-free!
Ingredients
Scale
6 corn or almond flour tortillas, cut into 1x3 inch strips
1lb ground chicken thigh
1 medium sized yellow onion, diced
1 cup red pepper, diced
1 cup green pepper, diced
1 15-16oz can or jar of enchilada sauce
1 4 oz can green chiles
1/2 cup canned or frozen corn
1/2 cup canned black beans
2 tablespoons avocado oil
2-3 cups of shredded Monterey jack cheese
desired toppings like sour cream, green onions, cilantro, jalapeños
Instructions
- Preheat oven to 400 degrees.
- Heat a large pan on medium heat with olive oil. Add onion and sauté for 2-3 minutes, until starting to turn translucent. Add ground chicken and cook for 2 minutes, breaking up chicken into smaller pieces. Mix in bell peppers and sauté for 3 more minutes.
- Stir in can of green chiles and enchilada sauce and let simmer for 5 minutes.
- Strip in corn, black beans and tortilla strips then top with cheese. Bake in center of oven for about 10 minutes, or until cheese is bubbly and brown.
- Top with sour cream, green onions, cilantro, and jalapeños if desired then serve.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
